The pumpkin picking process is in full swing for area farmers. This year has been a bit tougher for some growers due to the lack of rain and fighting off crop disease. But workers at Ard’s Farm say our region shouldn’t really see a big spike in prices compared to bigger cities. When you couple the supply and demand issue with the price of diesel fuel, costs could go up in metropolitan areas.
Alan Ard gave Newswatch 16 some tips on ways to preserve your pumpkin at home once it’s picked. Those suggestions include: wash off all excessive dirt. Use a Clorax wipe to kill any bacteria. Don’t set the pumpkin on pavement, grass, or dirt because it could cause more moisture to get into the gourd which could make it rot. Set the pumpkin on a piece of wood instead. To help your pumpkin shine, spray and then rub light cooking spray all over it to make it glisten.
Here’s the Pumpkin Cheesecake Recipe featured today:
Use a Jello cheese cake mix. Add 1 1/4 cups of milk. Add 1/2 cup of canned pumpkin, 1/2 teaspoon cinnamon, 1/4 teaspoon nutmeg. Mix and spoon into graham cracker crust.
Place in refrigerator until ready to serve, approx. one hour. Then, top with whipped cream.